Apples are good for everyone - both tasty and healthy. But apple season does not last long, but save them in fresh at least a few months in an ordinary apartment is unlikely. Therefore, sweet fruits are processed into canned food, for example, they can be used to make a wonderful drink - a delicious apple compote for the winter. Everything is prepared very simply and quite quickly.
You will need:
- apples
- sugar
- glass jars for preservation and lids.
How to make apple compote for the winter at home
At home, the compote is sealed in glass jars, which are hermetically sealed with iron lids using a special machine.
All utensils must be as clean as possible. To do this, glass jars must be washed with a sponge and dishwashing detergent, all foam is thoroughly washed off with tap water, and then boiling water is poured into the bottom of the jars and left for a few minutes so that the walls and neck are sterilized with steam. The cooled water is poured out, the jars are turned over and placed upside down on a clean towel to drain off any unnecessary liquid.
Iron lids are prepared in the same way as jars: washed, filled with boiling water, and left in it until needed.
Now you need to start preparing the apples for canning. If the fruits in the compote are supposed to be whole, then they should be without wormholes and rotten sides. If it’s in slices, then the damaged areas need to be cut off with a knife.
Apples are washed thoroughly under running water. If you like compote, which contains more fruit than sweet liquid, then cut the apples into large slices.
Sliced apples are tightly placed in jars to the top. If they are placed cut side down in a circle, then good taste aesthetic pleasure will be added.
You need to boil water in a saucepan or kettle, calculating the volume by the number of cans.
The water must first be filtered, and it is best to prepare the compote using spring or bottled water.
Pour boiling water over prepared jars of apples and leave for 20 minutes.
Then the water from the cans is poured back into the kettle, sugar is added and stirred at the rate of 1 liter jar– 1 glass. If cans of a different size are used, increase proportionally.
The water/sugar proportions can be varied to taste.
The syrup is brought to a boil, then simmers over low heat for 2 minutes and poured into jars to the brim.
Using a special seaming machine, the jars are closed under iron lids.
Placed on the lid upside down.
In winter, when the lack of vitamins is noticeable, all kinds of preparations help us out. Compotes are one of the ways to preserve fruits. Both adults and children love them very much. Children especially like apple compote - it has an unobtrusive taste, and in addition, these fruits do not cause allergic reactions. There are many recipes for making canned apple drink, but in this article we will look at how to prepare compote from whole small apples for the winter. These fruits are usually called “Chinese” or “paradise”. They belong to wild varieties, but these fruits are no less beneficial for the body than other varieties.
Benefit apples of paradise for good health
It is known that all apples contain great amount pectin This substance cleanses the intestines, improves its functioning, and helps cope with constipation. Apple fruits contain a lot of acids - acetic, tartaric, ascorbic and citric. Interestingly, “Chinese” women have several times more biological active additives- about 5-6 times. These fruits lower blood cholesterol, promote the renewal of blood vessels and strengthen them. They remove excess fluid from the body, stimulating kidney function. Those who suffer from edema need to eat apple fruits every day.
Scientists say that regular use Eating apples reduces the risk of stroke. The mineral salts in their composition have a beneficial effect on the condition of joints in rheumatic diseases. The benefits of dwarf apples are obvious, so if you managed to collect a good harvest of these priceless fruits, be sure to make a compote of small whole apples for the winter.
Firstly, it definitely won’t contain various preservatives and aromatics, like in a store. Secondly, you will always have on hand not only a pleasant-tasting drink, but also beautiful apples that can be used as a filling for baked goods.
Contraindications for consuming raki compote include: peptic ulcer and gastritis in the acute stage. These fruits are not recommended for pancreatitis.
Selecting suitable fruits for compote
What fruits are suitable for compote? These should be slightly unripe, juicy and undamaged apples. You should not use those that have fallen to the ground - traces of the impact may not be visible, but the flesh in this place is already damaged. Under influence high temperature struck fruits may burst, since the skin at the point of impact is no longer as strong as that of fruits picked from the tree by hand.
Collect the shells with your hands, being careful not to damage the skin. It is best to pick them off together with the stalk. Overripe fruits are not suitable for compote for the winter - their pulp has a loose structure and does not contain enough juice. When canning, such fruits will become soft.
Preparing fruits and containers for canning
After going through the “rattles”, removing all spoiled and rotten or damaged fruits, wash them thoroughly. Then let the water drain; to do this, transfer the fruit to a colander. Make several pricks on each fruit using a needle or toothpick. This must be done so that the skin does not burst during cooking and the fruit remains intact.
Prepare jars for canning. Wash them with soda, and then sterilize each one over steam for three minutes. Lids also need to be disinfected. Boil them in a bowl for a few minutes.
Recipe for compote from whole small apples for the winter
To prepare, we only need small apples, sugar, water and cinnamon (optional). Some housewives add a little more vanillin to make the compote more flavorful.
To prepare the syrup, you need to know how much it will be needed. To do this, weigh the fruits. For one kilogram of apples there is approximately a liter of water and 300 grams of sugar. From this calculation we will cook the syrup. Required amount Place the water in a large saucepan, add sugar, and turn on the stove to low. Don't forget to stir the syrup. While it is boiling, place the fruits in clean jars. The container should be filled no more than a third full.
When the syrup boils, stir the syrup constantly until you are sure that all the sugar has dissolved. Now you can pour it over the apples. Fill the jars with syrup, but not to the very top, but so that there is about 3 centimeters of free space left to the neck of the jars. Cover the containers with sterile lids.
Let's start sterilization. Use a convenient container for this - choose a wide pan that can fit several cans. The water in the container should already be hot. If you put the jars in cold water, they will burst due to temperature changes. The sterilization time depends on the volume of your jars of compote. A liter container is boiled in a water bath for 5 minutes, a two-liter container for 10 minutes, and a three-liter container for 15 minutes.
When the sterilization process is completed, we proceed to sealing. Having rolled up all the jars, turn them upside down, place them on the floor and insulate them with an old blanket. In this position, leave them to cool for at least a day. After completely cooling, the jars of compote can be stored in a cool place. Delicious and healthy compote from whole small apples ready for the winter!
How to make compote from whole apples for the winter (without sterilization)
Sterilize the jars. Three-liter ones will suit you. Place apples in them, filling the entire container. Any apples will do.
Pour boiling water into the jars, covering the apples.
Cover with a lid and wait a quarter of an hour. This will steam the apples.
Drain the water into a saucepan.
Add a glass of sugar to the water and bring to a boil.
Pour boiling syrup over the apples in the jar.
Cover the jar with a previously sterilized lid.
Roll up the lid with a seaming machine.
Turn the jars upside down, wrapping them in a blanket for 5-6 hours.
When you want to taste your compote, dilute it slightly boiled water according to your taste, because the syrup is quite concentrated. And you can use whole shells for cooking delicious pies, - in winter you always want to drink a cup of tea along with some sweets.
Apple compote for the winter
We all remember from childhood unique taste Grandmother's or mother's homemade preparations, which are so nice to open in the middle of winter or on some holiday and enjoy the nostalgic taste of summer and warmth. Apple compotes are especially tasty. We are ready to tell you how to prepare apple compote for the winter, a simple recipe for which you can rate by selecting the appropriate number of stars :)
We will inform you in detail how much and in what proportions you need to take ingredients to prepare this delicious home preparation, which apples are better to take, how much to cook compote from fresh apples and what else can you add to this main fruit to diversify taste qualities drink
You will see for yourself that in order to make compotes for the winter, you don’t need to come up with anything supernatural, everything is quite simple and accessible, but incredibly tasty.
Mandatory rules
Before you start trying to make apple compote from fresh apples for the winter, you should familiarize yourself with some rules that will help you avoid mistakes and do everything right.
- To make the compote the most delicious, you should select large, clean apples, without any damage or wormholes. If you have several different varieties this fruit, then they need to be rolled up different banks so that the taste of the drink remains pure.
- Before preparing compote, the fruits must be thoroughly washed. This is necessary so that the compote does not subsequently ferment.
- Compote can be made from whole or chopped apples. If desired, you can peel them and remove the core. If you are going to prepare compote from chopped apples, so that they do not darken, they are soaked for a short time in salted or acidified water with the addition of citric acid. Then your apples will retain their light color and will delight you with their pleasant appearance and taste.
- The jars in which you are going to roll your compote must be sterilized in a water bath or steamed. You can also bake them in the oven. The same is done with lids for jars. This is necessary in order to destroy various bacteria, which can then cause fermentation of the homemade drink and its spoilage. You don’t want the fruits of your labor to have to be poured out and thrown away, do you?
- And lastly: for such preparations, it is better to use apples of sweet and sour varieties that have dense pulp; you can even take slightly unripe ones, but already plump. After some time, compote made from unripe apples for the winter will reach the desired taste level. If you take it completely unripe apples, then the taste of the drink will not be as rich as we would like. If, on the contrary, the fruits are overripe, then they themselves will soften in the compote, lose their elasticity and shape, and scraps of pulp will float in the syrup.
Now you know what basic rules you need to follow before you start making apple compote.
Whole apple compote
As we have already said, compotes can be prepared from either sliced or whole apples. This is a matter of personal taste and also depends on the size of the fruits you grow or buy. If the apples are small in size and easily fit into the neck of a three-liter jar, then it is better to leave them whole.
So, first, let's describe a recipe on how to prepare compote from whole apples for the winter. For one three liter jar you will need to take:
- 8-10 pieces of apples of the Antonovka, Ranetki, etc. variety;
- 2 liters of water;
- 300 g sugar.
Here is a very simple recipe for canning apple compote.
Compote of chopped apples
In the previous recipe we used whole apples. But if the fruits are large enough and do not fit into the jar, then there is nothing wrong with cutting them. Therefore, now we will tell you how you can prepare compote from chopped apples for the winter.
The ingredients you will need for this are as follows (the quantities are arbitrary):
- Apples with dense pulp.
- Salt or citric acid.
- Sugar syrup (for 1 liter of water, take one and a half or two glasses of granulated sugar).
We prepare such a compote as follows:
To appreciate the taste of apple compote in slices for the winter, you need to wait for some time until the apples give up their juice to the syrup, which, in turn, thoroughly saturates them.
Baked apple compote
If you want to try a few unusual compote from apples, then we offer you next recipe. It is unusual in that the apples must first be baked.
For this recipe, which is called “Rejuvenating Apples”, you will need:
- Apples.
- Sugar syrup at the rate of one glass of granulated sugar per liter of water.
So how to make compote from baked apples for the winter?
- Apples need to be washed and cored.
- Fill the resulting holes with sugar, then bake the apples in the oven.
- Cool the finished apples and place them in jars.
- Pour hot sugar syrup, cover and sterilize for three minutes.
- After this, the jars can be screwed on, turned over and, as usual, left to cool, covered with something warm.
Now you know how to cook baked apple compote for the winter.
Apple compote White filling
Apple preparations for the winter can be made of any variety, depending on what grows in your garden or what is offered in stores. But white apple compote turns out to be especially tasty if you prepare it for the winter.
These apples are also called papirovka and are a juicy summer variety with high content vitamin C. Therefore, it is better to prepare compote from them without sterilization, so as not to lose positive properties these healthy fruits.
So, for one three-liter jar of such compote you need to take:
- 10 pieces of medium-sized apples.
- 2.5 liters of water.
- 1 cup granulated sugar.
How to make white apple compote?
- Wash the apples thoroughly; if they are small, then put them in jars whole, removing the stem. If the jars do not fit into the neck, they need to be cut.
- Fill the jars with apples to about one third of the volume.
- Pour sand on top - 1 glass in each jar.
- Next, fill the apples halfway with boiling water, cover with lids and let steep for 10 minutes.
- Next, drain the syrup, bring to a boil and fill the jars with boiling water the second time, but this time completely.
- After this, we roll up the jars with lids and place them upside down, covering them with a blanket or towel.
Here's the recipe. But before you roll up white apple compote for the winter, you need to remember one thing: apples of this variety spoil very quickly, so preparations must be made as soon as the apples are removed from the branches.
Compote of apples and gooseberries
To give compotes a more attractive color and original taste, you can experiment and cook apple compote with slices for the winter, adding various berries and fruits to them.
For example, gooseberry and apple compote for the winter. For a three-liter jar of compote you will need, respectively, three liters of water, three apples, 150 g of gooseberries and 1 glass of sugar.
When you have prepared all the products, you will need to proceed like this:
- Wash berries and fruits thoroughly. Cut off all the tails of the gooseberries, cut the apples into slices.
- Place everything in a container and fill with water.
- Pour it in there granulated sugar, bring to a boil and cook for another 10 minutes.
- Turn off the gas, cover the container with a lid and let your compote brew for another 10 minutes.
- Well, then traditionally pour the compote into sterilized jars and roll up the lids.
Before you cook apple and gooseberry compote for the winter, decide how sweet your drinks are. This compote will be slightly sour due to the addition of gooseberries. Therefore, if you like sweet drinks, then increase the amount of sugar per jar a little.
Compote of apples and peaches
So you need to take:
- Sweet and sour apples;
- Slightly unripe peaches;
- Granulated sugar.
You need to prepare such a compote as follows:
- We wash the fruits thoroughly. Remove the pits from the peaches and cut them into slices. Remove the core from the apples and also cut into slices or cut into halves.
- Place chopped apples and peaches in prepared, pre-sterilized jars to about one-third of the volume. Pour boiling water over it.
- After this, cover with lids and let it brew for 10 - 15 minutes.
- Pour the liquid from the cans into a saucepan, add granulated sugar at the rate of 100 g per liter and bring to a boil.
- Fill the apples and peaches with syrup a second time, roll up the lids on the jars, turn them over and cover with a blanket. Before storing the finished compote, it must cool completely.
Now you know how to make apple and peach compote for the winter.
Recipe for apple compote without added sugar
For those who do not like sweet drinks, are trying to limit their sugar intake, or are forced to do so for medical reasons, we advise you to try making sugar-free apple compote for the winter.
The sequence of your actions should be like this:
- Apples must be washed, cored and cut into slices.
- Place them in a weak saline solution for 5 - 7 minutes.
- Further apple slices You need to blanch in boiling water for 15 minutes.
- Remove the apples, cool and place in jars.
- Next you need to pour it into jars hot water, cover them with lids, place the jars in a container with hot water and sterilize for approximately 25 minutes.
- After this, roll up the jars.
Now you know how you can preserve apple compote without adding sugar to it. It is better to use sour apples for this recipe. You can also add a little for taste chokeberry, a few peas allspice and clove inflorescences.
How to roll up jars for the winter
We've talked a lot here about how to prepare apple compote for the winter. various recipes. And all these recipes end with the same action - the jars with the finished compote need to be rolled up. Those who are planning to make blanks for the first time may have a reasonable question: To How to close apple compote for the winter?
To do this, seaming machines, which come in several types, will come to your aid:
- Manual seaming. Every self-respecting housewife had one like this during the Soviet era. The good thing about it is that you can control how hard you press and the speed at which you roll up the lids on the jars.
- Automatic. This requires less control on your part, but the seaming should be well adjusted.
- An innovative type of sealer with two levers, when lowered, the device firmly presses the lid to the neck of the jar.
When you are wondering how to make apple compote, you should focus on your own experience or the experience of other people, as well as individual preferences. In any case, when turning the cans over after twisting, liquid should not leak out of them. There should also be no air bubbles, otherwise this means that the jar is not closed tightly.
So, we looked at how you can make compote from whole and cut apples for the winter. The recipes given here are not at all complicated and can be done even by those who have never prepared anything before.
- All preparations for the winter, in particular apple compote, carry a lot of useful substances and vitamins that fruits and berries are rich in. That is why we advise preparing them without sterilization. This way all the vitamins will be preserved much better.
- When you prepare compote from fresh apples for the winter, then in addition to the gooseberries and peaches mentioned above, you can add other fruits and berries to the recipe, which will highlight the taste of the apples in their own way and give an original aftertaste. So in traditional recipe You can add rose hips, red currants, grapes, cherries, pears, plums, sea buckthorn, rhubarb and even wine. Don't be afraid to experiment.
- If you noticed, all the recipes that tell you how to make apple compote for the winter say that after rolling the jars you need to cover them with a blanket or something else warm. This is done in order not to disrupt temperature regime and there was no sudden temperature change. Cool boiling water is poured into the jars. And so that the glass does not burst, they are wrapped in a blanket for gradual cooling.
That's all you need to know about how to can apple compote. We invite you to try all the recipes listed above, and maybe even come up with your own and write in the comments.
This topic will be dedicated to those housewives who know how to manage economically family budget and therefore they give preference to homemade preparations, as well as to those mothers whose children are constantly begging at the store to buy them juice. But you and I know that what is called juice is not actually juice! And here is the cooked one with my own hands quality fruit is a completely different matter!
Therefore, we invite both of them to take advantage of our master class and make a beautiful homemade drink which in winter both you and your children will appreciate.
We will make compote from apples without sterilization. This method of preparing compote is very easy and simple. And its most important advantage is that it does not require any lengthy sterilization of jars in boiling water, which usually fills the entire kitchen with steam. IN summer heat Nobody needs this!
Our process of making apple compote will take place in a comfortable environment without any fumes!
For the experiment, we give a schedule for liter jar. For those who have big family It’s better to make such a compote in 2 or 3 liter jars, it will go off with a bang. The harvesting principle is the same.
Taste Info Compotes, juices for the winter
Ingredients for 1 liter
- Apples ( summer varieties) – 400 g;
- Sugar – 4-5 tbsp;
- Purified water – 0.8 l (approximately);
- Citric acid – 1/4 tsp. (optional).
When working we use: special device for slicing apples or a knife, a board, a plate, a saucepan, jars and lids for canning, a seaming key.
How to prepare apple compote without sterilization for the winter
Usually in the middle of summer the first apples appear on market shelves and this, of course, is the favorite variety of many, White filling. It has moderately dense pulp and aromatic sweet and sour taste. In our case, we used this particular variety. The size of these fruits is ideal for canning and, in particular, for making apple compote.
What apples to use for compote
An indispensable condition when choosing apples for preservation without sterilization is their degree of ripeness. If you take apples with overripe pulp, then as a result of preparing compote you will get shapeless, spreading pieces. This will naturally affect appearance preparations (the compote will be cloudy), although the taste will remain quite satisfactory.
If we take unripe apples, then as a result we simply won’t get delicious drink, and the taste of the apples themselves will not please us, although it will look perfect.
Hence the conclusion: we take as original product tasty, ripe apples, but with dense pulp.
This can be not only White filling, but also other varieties that ripen in the second half of summer (in August). For example, the Glory to the Winner variety is very good for compote. This is a beautiful apple with a red side and very tasty pulp. It has also proven itself well in compotes.
In general, when purchasing an apple, you should definitely try it – its taste should please you! That’s when you will get a magnificent apple compote.
How to make apple compote without sterilization
We will start by thoroughly washing the selected fruits. Place them in a bowl to dry. And while the water is draining from the apples, let’s prepare the jars and lids.
Let's wash them with baking soda, rinse and turn upside down and allow it to dry. Boil the lids some more (about 1 minute).
Now you can start cutting apples. We do this using a special device; if you don’t have one, just use a sharp knife.
If you use a knife, first cut the apple in half, and then divide each half into two more parts. Be sure to remove the core and seeds.
In our case, we did not throw away the remaining cores when cutting the apples, but made a wonderful compote from them, which we happily drank right away. As they say: “waste into income”!
While we are chopping apples on the stove, water is already heating up in the kettle for our future compote.
The next step is to place the prepared slices into jars. Fill them one third or half full. It all depends on your taste and desire. If you want to get more liquid, add 1/3; if you want to enjoy more, fill it halfway with canned apples.
Now let's proceed directly to filling. To do this, place the jar of apples in a plate (precautionary measures) and fill it with already boiled water from the kettle. We try to pour it so that the boiling water falls directly on the apples and not on the walls of the jar. Otherwise, the jar may not withstand the high temperature and burst. Cover the jar with a sterile lid and leave for 10-15 minutes.
Then pour the water into a saucepan, add sugar and citric acid(for brightness of taste), let it boil, taste it and add sugar if necessary.
Fill the apples with sweet syrup and roll up the lids. Turn it upside down, checking for leaks. Wrap it up and leave it to cool.
Our work has been crowned with success - apple compote for the winter without sterilization has been prepared! As you can see, everything is very simple and easy to implement, and the result will definitely please you.
Good afternoon.
Noticed in Lately that visitors to my blog are showing increased interest in cooking. Apparently the first apple harvests are already ripening somewhere.
We still have about a month left before the start of collection, but that’s just it. good time to take care of the list of preparations that will be rolled up for the winter.
And I consider compotes one of the most important types of preserving fruits for the winter. It's tasty and healthy - what could be better in winter?
Well, in order not to limit myself to a compote recipe made from apples alone, I made a small selection of assorted dishes with different combinations of seasonal fruits, so that every time you open the jar you will enjoy a new combination of taste.
I selected only proven options for combining products so that the surprise would be joyful and not disappointing.
Apple compote for the winter in a 3 liter jar (without sterilization)
But let's start with classic recipe apple compote. We can do without sterilizing the finished compote, but the jars themselves still need to be checked before cooking to be sure that the lids will not burst during the winter.
Preparation:
For 1 three-liter jar you will need about 800 g of apples and 250 g of sugar.
1. For compote, it is best to use “carrion apples,” that is, apples that have fallen to the ground and received a “pulp bruise.” It will no longer be possible to store such fruits, but you can use them in seaming.
We take these apples, cut them into 4 parts, remove the core with seeds and cut off all suspicious places and wormholes.
We put them in pre-sterilized jars, filling them about halfway.
2. Then carefully fill the jars with boiling water up to the very necks, cover with sterilized lids and leave to steep for 1 hour.
3. We carry out further actions with each can separately. Drain the water from the jar into a saucepan, add 250 g of sugar into it, bring to a boil and cook for 5 minutes.
4. Pour the resulting syrup back into the jar, roll it up, turn it over and cover it with a blanket. We do this procedure with all banks.
5. Wait for the jars to cool completely (about 8 hours) and then store them in a cool place.
How to cook compote from whole apples, white filling
The white filling variety is not stored fresh for long, so it is the first candidate for use as jam or compote.
Conveniently, this variety is not large, so it fits entirely into a 3-liter jar without any problems. So it is excellent as a starting material for compote.
Preparation:
1. For one 3 liter jar you will need about 1 kg of apples (depending on size) and one glass of sugar (glass - 200 ml). Since the apples are whole and round, the jar needs to be filled completely with them. Don't worry, there will be enough compote.
Fill a sterilized jar with bulk and pour boiling water up to the neck. Cover with a sterilized lid and leave the apples to “steam” for 15-20 minutes.
Please note that air bubbles will be released during this time. That's how it should be.
2. After 20 minutes, pour the water into the pan, add a glass of sugar and bring the syrup to a boil over medium heat.
3. Pour the syrup back into the jar up to the very neck (if there is not enough, add regular boiling water), immediately roll it up and leave it to cool under the blanket upside down for 6-8 hours. Then store it in a cool place.
Assorted sour apples with red currants
This recipe has 2 advantages:
- Firstly, currants do not necessarily have to be fresh; frozen ones will work just fine. Even from the store, suddenly it wasn’t my own.
- Secondly, this great way use sour varieties apples, which are not very eaten fresh.
Preparation:
To determine the proportions of the products, we use a simple formula: for 1 three-liter jar you need 300 g of sugar and apples with currants in the proportion of 1 part currants to two parts apples.
Simply put, for 1 apple we take 1 heaped tablespoon of currants.
1. Apples for compote can be prepared in two ways: either use special tool to remove the core, or cut them into 4 parts and cut out the middle with seeds and bruised areas.
2. Fill pre-sterilized jars a third with prepared apples and red currants and fill them with boiling water to the middle. Cover with sterilized lids and leave to brew for 10-15 minutes.
3. Then pour the water into the pan and set it to boil. Pour 300 g of sugar into the jar itself, cover it again with a lid and wait until the water in the pan boils.
4. Pour the boiled water back into the jar, and then add regular boiling water to fill it to the very top.
During all these actions, the lid with which we either cover the jar or remove it must be placed not on the table, but in a separate pan with boiling water so that it always remains sterilized.
5. Now all that remains is to roll up the lid with a seaming machine and leave the jar to cool upside down under a blanket for 6-8 hours.
Store the cooled jar in a cool place.
Video on how to make apple compote with black currants
The recipe for making apple compote with black currants differs little from the version with red currants, so I offer you a short but informative video on this topic.
Recipe for winter compote with raspberries
The combination of raspberries and apples is one of the most popular. Because it is very tasty and unusual. So be sure to try it.
Preparation:
For this recipe we need 0.5 kg of raspberries, 2 large apples and 200 g of sugar.
1. We sort and wash the raspberries, cut the apples into slices and cut out the core. Place the vegetables in a sterilized jar.
2. Pour boiling water into the jar, cover with a sterilized lid and leave for 15 minutes so that the fruits and berries release their juice.
3. Then pour the syrup into a saucepan, add sugar to it, put it on the fire and bring to a boil so that the sugar dissolves.
4. Pour the boiling syrup back into the jar up to the neck and immediately roll it up with a machine.
After this, turn the jar over, cover it with a blanket and leave it like that until it cools completely. Store the finished compote in a cool place.
Apple compote with apricots for a three-liter jar
Another popular recipe. Apricots, unfortunately, do not grow in our latitudes, so we have to use purchased ones. So we don’t prepare such compote in large quantities and ends one of the first.
Preparation:
1. Take 3 liter sterilized jars, fill them by a third with apples and apricots and fill them with boiling water up to the neck. Cover with sterilized lids and leave for 10 minutes.
Place the apricots whole, after washing them first. We cut the apples into slices or put them whole if they are not large.
2. Then pour the water into a saucepan, add 8 tablespoons of sugar and bring the syrup to a boil.
8 tablespoons of sugar is for 1 drained jar. If the volume of the pan is enough to drain 2 or 3 cans, then increase the amount of sugar by 2 or 3 times, respectively.
3. As soon as the syrup boils, pour it back into the jars so that they are filled to the very top and roll up their lids. Then we turn the jars over, cover them with a blanket and leave them like that until they cool completely.
Remove the cooled jars and store them in a cool place.
Delicious apple and orange drink recipe
But this is probably the most original recipe in this collection. I don’t know if everyone will like it, so I advise you to first make one jar, try it, and then decide whether you need a supply for the winter.
Preparation:
One 3-liter jar will require 3-4 medium-sized apples and half a large orange. Also take 1 cup (200 ml) of sugar and citric acid on the tip of a knife.
1. Peel and seed the apples and cut into thin slices. Cut the orange into slices.
Place the fruit in a jar and add sugar and citric acid. Pour boiling water over it. We do this carefully, in several steps, so that the jar does not burst.
2. B this recipe there is no need to drain and re-boil the juice, since we use citric acid, which acts as an additional antiseptic and in this case re-boiling is not required.
Therefore, after filling the jars with boiling water, cover them with sterilized lids and immediately roll them up. Then turn it over and leave it to cool under the blanket.
Store the finished compote in a cool place.
How to make a delicious compote with apples and pears
Well, at the end of the selection I left my favorite recipe for compote with apples and pears. In my opinion this is the most delicious combination, which will appeal to everyone without exception.
This is the collection I got today. Of course, the presented combinations are not the only possible ones. It all depends on your taste and the fruits that grow in your garden.
So don’t be afraid to experiment with the products themselves and their proportions; it is quite possible that you will like it better if the apples in the compote are not the main ingredient, but only a small flavor addition.
That's all for today, thank you for your attention.
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